Roasted Stuffed Acorn Squash

Stuffed Acorn Squash

If you’re thinking that your stuffing has to have bread in it – nope. Not necessary. Here’s one of my favorite stuffing mixtures, which can vary based on what you have on hand. Add it to any roasted vegetable for a tasty meal or side dish. (Or eat it all by itself)

Acorn Squash

Acorn squash is easy to roast. Just cut in in half, coat the inside with some oil, butter, or ghee, sprinkle some sea salt and bake face down for 20 minutes at 450 degrees F.

Or, drizzle some honey, oil or butter, and sprinkle some cinnamon and a bit of sea salt in it and bake facing up. Yep. That’s it. It’s naturally sweet and the honey and cinnamon just sends it over the edge (or sends me over the edge, I think).

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Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Paleo, SCD, Vegetarian, Wheat-Free  |  6 Comments

6 Responses to Roasted Stuffed Acorn Squash

  1. Sarah says:

    Got any savory stuffing recipes to share with us? This one sounds like most people would like it, but I’m more of a fan of savory.

    • Erica says:

      I love savory as well. Just typing out loud here, but I can see replacing the apples with capers and more mushrooms, onions and shallots, eliminate the honey, and maybe add some roasted cauliflower, and a teaspoon of lemon juice. Just a thought.

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